Friday, May 18, 2007

My son loves dark-meat chicken, so I'll be making the Coke-Brined Grilled Chicken from the June 2007 Cuisine at Home magazine next Saturday. The brine uses 1 litre of Coca-Cola and 1/2 cup kosher salt for 4 pounds of chicken. The chicken is then rubbed with a fairly basic BBQ rub and grilled. I'll smoke the drumsticks low & slow in one of my Weber kettles with cherry wood for smoke.